Smoked Brisket Burnt Ends with Texas-Style BBQ Sauce

Steps

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1. 1
   Place the brisket on the work surface, locate the line of fat separating the point from the flat, and carefully separate the two pieces by following the fat line with a sharp knife, working patiently to avoid losing any meat.
   ▶ ≈1:10
2. 2
   Trim excess fat from the point and square off the sides to create an even shape for smoking.
   ▶ ≈3:01
3. 3
   Apply WOW seasoning to the point in a light coat, then layer on BOOM seasoning. Gently pat down the spices so they adhere to the meat without rubbing them in forcefully.
   ▶ ≈3:40
4. 4
   Light the smoker, add charcoal and wood (oak and mesquite logs), and adjust the inlet to about halfway open to bring the temperature to and maintain it around 250–260°F.
   ▶ ≈4:06
5. 5
   Place the seasoned brisket point on the grate in the smoker and smoke at 250–260°F.
   ▶ ≈4:41
6. 6
   Heat ghee in a 10-inch skillet over high heat and sauté the diced onion and garlic until softened.
   ▶ ≈5:25
7. 7
   With the pan still hot, add Worcestershire sauce, ketchup, apple cider vinegar, and kosher salt. Stir well and bring to a gentle boil.
   ▶ ≈5:51
8. 8
   Transfer the mixture to a stockpot and use an immersion blender to puree the onions and garlic. Then add brown sugar, Mexican chili powder, ancho chili powder, and black pepper.
   ▶ ≈7:02
9. 9
   Add about 1 cup of water and continue blending with the immersion blender to achieve a smooth sauce. Adjust the consistency by adding more water if needed.
   ▶ ≈7:46
10. 10
    Mix apple cider vinegar and water to create a spritz, and spray the brisket point periodically during smoking to keep it moist.
    ▶ ≈9:20
11. 11
    After about 3 hours of smoking, remove the brisket point and transfer it to a shallow pan. Pour beef broth into the pan and place butter on top of the meat. Wrap everything tightly with foil.
    ▶ ≈10:24
12. 12
    Adjust the smoker temperature to 275°F and return the wrapped brisket point to the smoker to continue cooking.
    ▶ ≈9:47
13. 13
    Once the meat becomes very tender and easily pulls apart by hand, remove it from the pan.
    ▶ ≈11:44
14. 14
    Cut the tender meat into 1-inch cubes to form burnt ends. Drizzle BBQ sauce over the cubes, toss to coat, then return to the smoker for 5–7 minutes. Baste with additional sauce and rotate the pieces to ensure even coating.
    ▶ ≈12:42
15. 15
    Return the sauce-coated burnt ends to the smoker for about 5–7 minutes to set the sauce, then remove and serve.
    ▶ ≈14:37